Preheat a grill pan or skillet over medium-high heat.
In a small bowl, combine garlic powder, smoked paprika, salt, and black pepper. Rub this seasoning evenly over both sides of the chicken breasts.
Add 1/2 tablespoon olive oil to the hot grill pan. Place the chicken breasts on the pan and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove from heat and let rest for 5 minutes before slicing into strips.
While the chicken is cooking, heat the remaining 1/2 tablespoon olive oil in a large skillet over medium heat.
Add the sliced zucchinis and bell peppers to the skillet. Sprinkle with dried oregano, salt, and black pepper. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp. Remove from heat.
In a separate skillet, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Add the cauliflower rice to the skillet with garlic and butter. Season with salt and black pepper. Cook, stirring occasionally, for 5-7 minutes until the cauliflower rice is tender but not mushy. Remove from heat.
Divide the cauliflower rice evenly among 4 meal prep containers.
Top each container with equal portions of sautéed vegetables and sliced grilled chicken.
Garnish with chopped fresh parsley if desired. Allow to cool before sealing containers and refrigerating.
Store in the refrigerator for up to 4 days. Reheat before serving.